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Mizithra or myzithra (Greek: μυζήθρα) is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both. [1] It is sold both as a fresh cheese, similar to Italian ricotta, and as a salt-dried grating cheese, similar to Italian ricotta salata. The ratio of milk to whey is usually 7 to 3.
Feta (Greek: φέτα, féta) is a Greek brined white cheese made from sheep milk or from a mixture of sheep and goat milk.It is soft, with small or no holes, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in b
Feta, the most popular of Greek cheeses, has PDO status since 2002. In 1996, 19 cheeses from Greece were awarded Protected Designation of Origin (PDO) status defining their areas of origin and methods of production. Feta received the same status in 2002 and Xygalo Sitias in 2008. The designated cheeses are made from fresh milk by traditional ...
Fresh telemea is soft, and in various degrees of saltiness. Preserved telemea is harder and salt saturated due to its brine preservation. Preserved telemea is almost identical to Greek Feta cheese. Urdă: Sweet, soft, with a sandy texture cheese obtained from boiled whey of cow or sheep milk, almost identical to Italian ricotta cheese.
Anthotyros (Greek: Ανθότυρος) (Anthotyro in modern Greek, "flowery cheese") is a traditional fresh cheese. There are dry Anthotyros and fresh Anthotyros. Dry Anthotyros is a matured cheese similar to Mizithra. Anthotyros is made with milk and whey from sheep or goats, sometimes in combination. [3] The ratio of milk to whey usually is 9 ...
Plain Greek Yogurt. Serving: 5 ounces, 1% milkfat Greek yogurt. Protein: 15 grams . ... the soft cheese can also take any smoothie from thin and watery to thick and creamy. “Cottage cheese has ...
Manouri (Greek: μανούρι) is a Greek semi-soft, fresh white mixed milk-whey cheese made from goat or sheep milk [1] as a by-product following the production of feta. [2] It is produced primarily in Thessalia and Macedonia in central and northern Greece. [3] Manouri is creamier than feta, because of the addition of cream to the whey.
Xynomizithra or xynomyzithra (Greek: Ξινομυζήθρα) is a Greek whey cheese with some added milk; it is a sour variant of Mizithra, and made from ewes' and/or goats' milk. The proportion of full-cream milk is about 15%. It is mainly produced on the island of Crete but other areas in Greece also produce it.